A great percentage of the world's commonly consumed foods are essential antioxidant sources. However, researchers have currently ranked the top 50 sources of antioxidants among commonly consumed foods and discovered strawberries to be exceptionally amazing. Strawberries turned out to be the best fruit source of vitamin C, a key antioxidant.
Each serving of strawberries, approximately 1 cup or 144 grams contains 141.1% vitamin C, 28% manganese, 11.5% fiber, 8.6% folate, 8.6% iodine, 6.2% potassium, 4.6% magnesium, 3.9% vitamin K, 3.7% omega-3 fats, and 2% calories.
Apart from raspberries, cranberries, and blackberries, strawberries turned out to be one among the highly nutritious fruits. We often think upon hearing its name that strawberry is a very ordinary fruit. In fact, the antioxidant property of strawberries is anything, but ordinary. Strawberries can be stored for up to 2 days without any significant loss of polyphenol and vitamin C phytonutrients.
Each serving of strawberries, approximately 1 cup or 144 grams contains 141.1% vitamin C, 28% manganese, 11.5% fiber, 8.6% folate, 8.6% iodine, 6.2% potassium, 4.6% magnesium, 3.9% vitamin K, 3.7% omega-3 fats, and 2% calories.
Apart from raspberries, cranberries, and blackberries, strawberries turned out to be one among the highly nutritious fruits. We often think upon hearing its name that strawberry is a very ordinary fruit. In fact, the antioxidant property of strawberries is anything, but ordinary. Strawberries can be stored for up to 2 days without any significant loss of polyphenol and vitamin C phytonutrients.
Manganese is a cofactor in the antioxidant enzyme activity of superoxide dismutase, making it a pivotal antioxidant. However, the phytonutrient content of strawberry is what made this fruit popular. Most of the phytonutrients present in strawberries function not only as antioxidants but also as anti-inflammatory nutrients.
With strawberry's plethora of phytonutrients which include phenolic acids, terpenoids, flavonols, ellagitanins, and anthocyanins, we can only expect that more and more researches that focus in the anti-inflammatory capacities of strawberries will be conducted. A study has shown that daily strawberry intake can improve a number of blood markers for chronic inflammation.
The phytonutrients work together to provide cardiovascular benefits also. Strawberries can reduce the activity of the hyperactive enzyme that increase the risk of developing high blood pressure called the angiotensin I-converting enzyme. This enzyme is capable of lowering circulating fats levels which include LDL cholesterol and total cholesterol, and reducing lipid peroxidation or oxidation of fats.
One cup of raw strawberries which is about 150 grams has shown to have the capability to decrease blood sugar escalations when table sugar was eaten along with them. Due to the presence of polyphenols in strawberries, the blood sugar response is being regulated.
Chronic inflammation and chronic oxidative stress are the common risk factors in developing cancer. Chronic oxidative stress is the lack of antioxidants and unsupported metabolism of oxygen. Since strawberries have amazing antioxidant and anti-inflammatory properties, we can only expect the fruit to have cancer-fighting capacities. Benefits from strawberries that help combat cancer are well-documented in cases of esophageal cancer, colon cancer, cervical cancer, and breast cancer.
With strawberry's plethora of phytonutrients which include phenolic acids, terpenoids, flavonols, ellagitanins, and anthocyanins, we can only expect that more and more researches that focus in the anti-inflammatory capacities of strawberries will be conducted. A study has shown that daily strawberry intake can improve a number of blood markers for chronic inflammation.
The phytonutrients work together to provide cardiovascular benefits also. Strawberries can reduce the activity of the hyperactive enzyme that increase the risk of developing high blood pressure called the angiotensin I-converting enzyme. This enzyme is capable of lowering circulating fats levels which include LDL cholesterol and total cholesterol, and reducing lipid peroxidation or oxidation of fats.
One cup of raw strawberries which is about 150 grams has shown to have the capability to decrease blood sugar escalations when table sugar was eaten along with them. Due to the presence of polyphenols in strawberries, the blood sugar response is being regulated.
Chronic inflammation and chronic oxidative stress are the common risk factors in developing cancer. Chronic oxidative stress is the lack of antioxidants and unsupported metabolism of oxygen. Since strawberries have amazing antioxidant and anti-inflammatory properties, we can only expect the fruit to have cancer-fighting capacities. Benefits from strawberries that help combat cancer are well-documented in cases of esophageal cancer, colon cancer, cervical cancer, and breast cancer.
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Categories:
Healthy Eating , Nutritious Foods and Wellness
Keywords and Tags:
#strawberry #antioxidant #phytonutrient #eatingsmart #eatinghealthy #healthandwellness #healthfood #nutritiousfood #healthyeating #LiveConsciously
Healthy Eating , Nutritious Foods and Wellness
Keywords and Tags:
#strawberry #antioxidant #phytonutrient #eatingsmart #eatinghealthy #healthandwellness #healthfood #nutritiousfood #healthyeating #LiveConsciously
